Go Back

Steak Caprese with Balsamic Dressing

This juicy Steak Caprese combines grilled steak, ripe tomatoes, creamy mozzarella, and fresh basil with a tangy balsamic dressing, perfect for busy nights.
Print Recipe
Prep Time 30 minutes
Cook Time 10 minutes
Total Time 40 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: American, Italian
Calories: 450
Ingredients Method Notes

Ingredients
  

For the Steak
  • 1.5 pounds flank or skirt steak (trimmed) Flank or skirt steak gives great flavor and grill-friendly texture.
  • 2 tablespoons olive oil Plus extra for drizzling.
  • 3 cloves garlic, minced
  • 1/4 cup balsamic vinegar Use as part of the dressing.
  • 2 teaspoons honey or maple syrup Balances the acidity of the vinegar.
  • 1 teaspoon Dijon mustard Enhances the flavor of the dressing.
  • Salt and freshly ground black pepper For seasoning.
For the Caprese Combination
  • 2 large ripe tomatoes, sliced about 1/4 inch thick
  • 8 ounces fresh mozzarella, sliced Fresh mozzarella is ideal for a creamy Caprese feel.
  • 1 cup fresh basil leaves Hand-tear for better flavor release.
  • Optional: balsamic glaze for drizzling Enhances presentation and flavor.
  • Optional: red pepper flakes for a little heat

Method
 

Preparation
  1. Pat the steak dry and season generously with salt and pepper on both sides.
  2. In a small bowl, whisk together olive oil, minced garlic, balsamic vinegar, honey, and Dijon mustard to make the balsamic dressing.
  3. Pour half the dressing over the steak and let it marinate at room temperature for 15–30 minutes, or up to 4 hours in the fridge.
Cooking
  1. Heat your grill or a heavy skillet over medium-high heat, adding oil if using a skillet.
  2. Cook the steak on the hot surface for 4–6 minutes per side for medium-rare.
  3. Remove the steak and let it rest for 8–10 minutes.
  4. Slice the steak thinly against the grain.
Assembling the Steak Caprese
  1. Arrange the sliced steak on a platter or over a bed of arugula.
  2. Tuck tomato and mozzarella slices between steak strips.
  3. Scatter basil leaves over everything and drizzle with the reserved dressing.
  4. Finish with balsamic glaze, flaky sea salt, and red pepper flakes if desired.

Notes

Slice against the grain for tenderness. Room-temp steak grills faster. Leftovers are great cold on sandwiches.